In a medium bowl mix 1 can of soup, half the sour cream, half the chilies, half the olives, and 1 cup of each of the cheeses; set aside.

In a large bowl mix the other halves of the ingredients, including the last can of soup. Add the chicken to this mixture as well.

Spoon three spoonfuls of the shredded chicken mixture onto the tortillas and roll them up. Place them in a greased 9×13 baking pan to bake. (I prefer to use a glass pan for this dish.) Use a greased 9x9 baking dish for any extras.

Pour the other soup mixture over the rolled enchiladas and spread over everything. If you have extra chicken mixture you can also just spread it over the top to use it. Place the pan in the oven and bake uncovered for 20 minutes at 350°.

Very similar to the enchilada recipe I use except I use 1/2 and 1/2 instead of sour cream and the recipe doesn’t call for olives. That sounds yummy though so I might have to switch it up a bit and try it that way. I love olives!!!

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